Mchicha Stir Fry
Total time: 20 minutes Serves: 3-4 Ingredients 1 large bunch of mchicha, leave separated and stalks chopped to 1 inch 1/4 cup soy sauce 1/8 cup rice vinegar 3 garlic cloves 3-4 whole chili peppers 1/4 cup water 2 tablespoons olive or sesame oil Salt and pepper, to taste Preparation 1. Heat a pot over medium-high heat with the oil and when hot add garlic to brown. 2. Add soy sauce, vinegar, peppers, and water to the pot and let boil. 3. Add the mchicha stalks and simmer for 1-2 minutes. 4. Add the mchicha leaves and gently stir to mix with the other ingredients. 5. Cook for 30 seconds at most, transfer to a serving plate and top with toasted garlic and salt and pepper to taste. **cooked protein of choice can easily be incorporated if desired along with other vegetables
0 Comments
Rainbow Chard with Hazelnuts & Mushrooms
Prep time: 15 minutes Cook time: 15 minutes Serves: 4 Ingredients 1/2 pound Chanterelle mushrooms (or another fresh wild mushroom) 1 large bunch of rainbow swiss chard 1/2 cup hazelnuts, roughly chopped 2 1/2 Tbsp. unsalted butter, divided healthy pinch of salt and pepper 1/2 of a yellow onion, chopped 1/4 cup dry white wine Preparation 1. Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside. 2. Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.) 3. In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl. 4. Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes. 5. Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste. This recipe is from the awesome dishingupthedirt.com. Check them out for more delicious recipes. KOHLRABI LEEK SOUP
Prep time: 15 minutes Cook time: 30 minutes Serves: 4 Ingredients 2 Tablespoons olive oil 1/8 teaspoon crushed red pepper flakes 1/2 teaspoon dried thyme 1 cup chopped leeks, white and light green parts only 1 yellow onion, diced 1 teaspoon salt 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup) 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups) 4 cups vegetable broth 1 bay leaf 1/4 cup chopped parley drizzle of extra virgin olive oil to finish Preparation 1. Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes. 2. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes. 3. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed. 4. Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine. *Taste test as you go Recipe Source: dishingupthedirt.com I made these three times last month and they were a crowd pleaser every time!
This recipe comes from http://happyhealthymama.com COCONUT OIL ROASTED BEETS Prep time: 10 minutes Cook time: 45-55 minutes Ingredients 2 1/2 pounds beets, diced (peeling is optional) 2 Tbsp. coconut oil, melted 1/2 tsp. coarse salt 1/4 tsp. sugar (optional) Preparation 1. Preheat the oven to 400 degrees. 2. Spread your diced beets onto a rimmed baking sheet. Drizzle with coconut oil and toss to evenly coat all the beets. Add the salt and sugar, then toss again to coat evenly. 3. Roast in the preheated oven 35-45 minutes, until the beets are soft, slightly caramelized, and starting to get crispy. Cook them shorter for soft and not crispy, longer if you like the crispy edges. Be careful not to burn. Enjoy! |
Details
Welcome food enthusiasts!The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating! Categories |